Ingredients
- 1 package No Yolks Broad Noodles
- 14 oz coconut milk
- 3 tablespoon green curry paste
- 1 tablespoon lemongrass paste
- 2 cloves garlic, chopped
- 1 tablespoon ginger paste
- 1 teaspoon red chili flakes, plus extra for garnish
- 2 tablespoon fresh cilantro, chopped
- 8 oz mushrooms, washed and sliced
- 1 cup shredded carrots
- 1 red bell pepper, sliced
- ½ yellow onion, peeled and sliced
- 2 cups vegetable broth
- Olive oil
- Salt, to taste
Instructions
- Heat a drizzle of olive oil over medium heat. Add red bell pepper and onion. Cook for 3-5 minutes, until just softened.
- Add carrots and mushrooms. Cook for additional 3-5 minutes.
- Add garlic, ginger paste, and lemongrass paste. Cook for 1-2 more minutes.
- Add coconut milk. (Shake the can well first!) Stir.
- Add green curry paste and red chili flakes. Stir well to combine. Cook for 5 minutes over medium heat.
- Add vegetable broth and bring to a boil. Stir in No Yolks Noodles.
- Cook for 12 minutes, until noodles are fully cooked and sauce is thickened.
- Add salt, as desired. Stir to combine. (The amount of salt found in vegetable broth can vary widely by brand. Be sure to taste first!)
- Serve topped with fresh cilantro and additional red chili flakes.
Nutrition (estimated per serving)
Calories: 350kcalCarbohydrates: 52gProtein: 12gFat: 15gSaturated Fat: 12gSodium: 346mgPotassium: 401mgFiber: 3gSugar: 4gVitamin A: 5640IUVitamin C: 29.7mgCalcium: 33mgIron: 2.9mg
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